Pumpkin Muffins

A partially eaten pumpkin muffin with a golden brown crumb sits on top of another whole muffin, both in paper liners, against a blurred blue background.

These are my absolute favorite pumpkin muffins, soft, moist, and full of warm fall spices. They’re quick to whip up in one bowl with no mixer needed, making them the perfect cozy bake for crisp autumn days.

5 from 6 votes

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Prep Time 10

Total Time 35

Course Breakfast, Brunch, Dessert, Snack

Cuisine American

Servings muffins

Calories 223 kcal

Equipment

Mixing bowls
Measuring cups and spoons
whisk
Muffin pan and liners

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
2 teaspoon baking powder
2 teaspoon pumpkin pie spice
1 teaspoon cinnamon
½ teaspoon salt
½ cup vegetable oil, canola oil or lite-tasting olive oil
¼ cup unsalted butter, melted and cooled
⅓ cup sour cream
3 eggs Room temperature
15 oz can of pure pumpkin puree
¾ cup brown sugar
¾ cup white granulated sugar
2 teaspoon vanilla extract

Instructions

Preheat the oven to 350 degrees F.
Line a muffin pan with paper liners, or grease and flour the pan to prevent sticking.
In a medium sized mixing bowl combine flour, baking soda, baking powder, cinnamon, pumpkin pie spice and salt. Mix until well combined and set aside.
In a large mixing bowl combine brown and white sugars with eggs, melted butter, oil, sour cream and vanilla extract. Whisk until well combined. Then stir in the canned pumpkin.
Add about half of the dry mixture to the wet mixture and stir together until just combined.
Then add the remaining dry mixture to the bowl and stir until there are no more white streaks and just combined.
Divide the batter between 18 muffins liners.
Bake at 350 F for about 23-25 minutes or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in pan for about 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

Storage Instructions

Store pumpkin muffins in an airtight container at room temperature for 3-4 days. For longer storage, refrigerate for up to 1 week. They also freeze beautifully. Just wrap individually in plastic wrap, place in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-from-the-oven taste.

Nutrition

Serving: 1muffinCalories: 223kcalCarbohydrates: 30gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 37mgSodium: 209mgPotassium: 95mgFiber: 1gSugar: 18gVitamin A: 3823IUVitamin C: 1mgCalcium: 54mgIron: 1mg